Jicama Salad with Chili-Spiced Chicken

Ingredients

• 4 (6-inch) corn tortillas, cut into strips
• Cooking spray
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon salt, divided
• 1/4 teaspoon ground red pepper
• 1 pound skinless, boneless chicken breast halves
• 1/4 cup fresh lime juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon honey
• 3 cups (1/8-inch) julienne-cut peeled jicama (about 3/4 pound)
• 1/4 cup minced fresh cilantro
• Lime wedges (optional)

Preparation

1. Preheat oven at 375°.
2. Arrange tortilla strips in a single layer on a baking sheet; coat strips with cooking spray. Bake at 375° for 8 minutes or until toasted.
3. Combine chili powder, cumin, 1/4 teaspoon salt, and pepper in a medium bowl. Add chicken, turning to coat on both sides. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 7 minutes on each side or until done. Cool.
4. Cut chicken diagonally into 1/4-inch slices. Combine 1/4 teaspoon salt, juice, oil, and honey in a medium bowl. Add jicama, cilantro, and tortilla strips; toss well. Divide salad evenly among 4 plates; top with chicken. Garnish with lime wedges, if desired.